Red Raspberry
Susan Davies
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La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Green Tomato Raspberry Pie

"A man can always accept a piece of pie.
On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth 

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Tomatoes
Alice Waters
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Friday, November 10, 2006

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Country Berries
Levi Prentice
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Green Tomato Raspberry Pie
Tomatoes: A Country Garden Cookbook
by Jesse Ziff Cool, 1994, Collins Publishers San Francisco

This combination will not seem nearly so bizarre if we simply remember that the tomato is actually a fruit, not a vegetable. And what a great solution for a bumper crop of tomatoes...

“You need to use plenty of sugar for this pie but the combination of sweet raspberries and green tomatoes is truly delicious. This recipe makes an oversized pie, the kind I envision sitting on the windowsill at Gramma’s house.”

My Favorite Pie Dough:
(for a double-crusted 10-inch glass pie plate)
2 sticks unsalted butter
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
8 rounded tablespoons sour cream

8 cups unripe green tomatoes, cut into thin wedges or slices
2 small baskets red raspberries or blackberries
1 tablespoon lemon zest
3/4 cup granulated sugar
1 cup light brown sugar
1/4 cup cornstarch (or more, if berries are very juicy)
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg (optional)
6 tablespoons unsalted butter

To prepare the pie dough, cut the butter into 10 chunks with a knife. In a small bowl, combine the flour and salt. By hand or in a food processor, coarsely blend the butter, flour and salt. Add the sour cream to the butter-flour mixture in small dollops. Blend until dough begins to come together.
Turn onto a lightly floured board. Divide in half and form into 2 even balls. Set 1 ball aside. Flatten the other ball, dusting both sides lightly with flour to prevent sticking. Roll the dough to approximately 1/8-inch thickness. The outer perimeter should be approximately 2 inches beyond the edge of a 10-inch pie plate. Press dough into pie plate, leaving the edges uncut until you roll out the top crust.
Roll out the other ball of dough. Place between 2 pieces of waxed paper or a flour-dusted dish towel. Fold in half and store it with the lower crust in the refrigerator until the filling is prepared.
Preheat oven to 400 degrees F.
In a large bowl, combine the tomatoes, berries, and lemon zest. In a small bowl, combine the sugars, cornstarch and spices. Toss all the ingredients together and heap the mixture into the lined pie plate. Dot with chunks of butter. Cover with top pastry crust, crimp edges together and bake in the oven for 10 minutes.
Reduce heat to 350 degrees F. Bake for approximately 40 minutes longer or until the crust is lightly browned and when you test the middle of the pie with a toothpick, the tomatoes feel very soft.
Remove from the oven and cool for at least 30 minutes before cutting. Serve warm with vanilla ice cream. Makes a big, beautiful 10-inch pie. Serves 8.
 

Next time, we'll bring you Lee Bailey's Green Tomato and Apple Pie. Stay tuned!